Donuts (Recipe from our Winter Holiday Class)

  • 3.¼  cups plain flour
  • 1 teaspoon baking powder
  • 3 T dried yeast
  • Pinch salt
  • 80g butter
  • 1/4 cup sugar
  • 3 eggs
  • 1 cup (250ml) milk
  • 100g butter
  • oil for deep frying


  • Combine flour, sugar, yeast and salt in a bowl.
  • Make a well, Mix in milk, butter, and and egg until the dough starts to come together - it may be sticky.
  • Knead on a well floured surface until smooth.
  • Place in a greased bowl.  Cover and Prove (allow to rise) for 1.5 hours.
  • Punch down the dough.
  • Knead on a lightly floured surface for 2 minutes or until smooth.
  • Roll out dough until 1cm thick.
  • Rest dough for 2 minutes.
  • Use an 8cm round cutter to cut out discs.
  • Use  a 3.5 cm round cutter to cut out centres, if desired.
  • Place on a lined tray.
  • Set aside to rise slightly.
  • Heat oil to 180 degrees.  Deep fry 4- doughnuts at a time or 40 seconds each side or until puffed and golden.
  • Transfer to the cinnamon mixture, or leave to cool slightly to fill with caramel sauce.


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